SWEET SUC­CESS

Over the last 30 years, Tung Lok boss An­drew Tjioe has whet­ted the ap­petites of Sin­ga­pore­ans with a wide range of restau­rants that cater for all tastes and bud­gets

ZbBZ (Singapore) - - IN FOCUS - TEXT NG YIMIN / 黄亿敏 PHOTO TUNG LOK GROUP

坐看本地餐饮界的演变,同乐集团是新加坡餐饮版图重要组成部分。30多年来,集团主席兼总裁周家萌为新加坡人创造了多样的美味,有精致传统中菜,也有概念新颖的“潮”菜。

Brand Owner 品牌舵主

An­drew Tjioe, 58, is the ex­ec­u­tive chair­man of the Tung Lok Group. Born in In­done­sia, he moved to Sin­ga­pore in 1971 with his fam­ily. His fa­ther Tjioe Ji Nan ran a tex­tile busi­ness and was also an au­thor, which earned him the nick­name of “Con­fu­cian mer­chant”. 周家萌,同乐集团董事主席兼总裁,出生书香门第,父亲是有儒商之誉的海外华人企业家、作家周颖南。

Brand Story 品牌故事

Tjioe’s suc­cess to­day can be traced back to his fa­ther, who set up a restau­rant called Charm­ing Gar­den in 1980 that spe­cialised in spicy Hu­nan cui­sine.

In­spired by the suc­cess of Charm­ing Gar­den, the younger Tjioe opened his first eatery, Tung Lok Shark’s Fin Restau­rant, in 1984 at Liang Court. To­day, the Tung Lok Group is widely re­garded as a leader in Sin­ga­pore’s din­ing scene. It was listed on the Sin­ga­pore Ex­change in 2001 and now owns and man­ages more than 40 restau­rants in Sin­ga­pore, In­done­sia, China, Ja­pan and Viet­nam.

For his achieve­ments and con­tri­bu­tions, Tjioe has gar­nered many ac­co­lades over the years. He was named Tourism En­tre­pre­neur of the Year by the Sin­ga­pore Tourism Board in 2001 and hon­oured with the Life­time Achieve­ment Award at the World Gourmet Sum­mit Awards of Ex­cel­lence in 2005. In 2011, he was named Ernst & Young En­tre­pre­neur Of The Year and also clinched the re­gional Restau­ra­teur of the Year ti­tle at the World Gourmet Sum­mit Awards of Ex­cel­lence that year. 1984年,对餐饮业感兴趣的周家萌创办了同乐酒家,之后发展设立了同乐集团。在竞争激烈的餐饮市场中,同乐集团迅速壮大,这30多年来成为新加坡餐饮业领头羊。作为上市公司,同乐集团目前在新加坡、印度尼西亚、中国、日本及越南,经营及管理超过40家餐馆。

Se­cret To Suc­cess 成功秘诀

Con­stant in­no­va­tion lies at the heart of Tung Lok Group’s suc­cess. Says Tjioe: “Cre­ativ­ity is es­sen­tial to the team, which needs to come up with new dishes and con­cepts all the time. Over the past 30 years, we have been con­stantly in­no­vat­ing and mas­ter­ing new F&B trends. This has been key.”

He ap­plies the same spirit of in­no­va­tion to other ar­eas of the group’s op­er­a­tions. From restau­rant decor to tech­ni­cal hard­ware, he is al­ways look­ing at ways to up­date and up­grade.

For in­stance, Tung Lok has in­stalled state-of-the-art ma­chines and gad­gets at its cen­tral kitchens that can whip up var­i­ous dishes for its ca­ter­ing arm. This al­le­vi­ates the man­power crunch and boosts ef­fi­ciency.

“We were the first in Sin­ga­pore to use smart cook­ing equip­ment in a cen­tral kitchen,” Tjioe says.

He has also lever­aged on tech­nol­ogy at TungLok Tea­house at Square 2 in Novena. The restau­rant em­ploys an au­to­mated con­veyance sys­tem that de­liv­ers pip­ing hot food au­to­mat­i­cally to din­ers.

Tjioe got the idea af­ter a study trip to Ja­pan and com­mis­sioned a Ja­panese man­u­fac­turer to pro­duce the $250,000 sys­tem. It com­prises four con­veyance tracks and can bear a weight of up to 10kg.

Di­ver­sity is an­other key strat­egy. The Tung Lok sta­ble boasts a wide va­ri­ety of din­ing op­tions, from casual mass-mar­ket out­lets such as Ruyi — Chi­nese Fast Food and Slappy Cakes to the mid-range TungLok Seafood and LingZhi Veg­e­tar­ian to fine-din­ing restau­rants such as Tong Le Pri­vate Din­ing and TungLok Heen. The wealth of choices cater for all tastes and bud­gets, al­low­ing the group to tap into a larger mar­ket. 周家萌说:“创意是团队里不可或缺的,得不断设计新鲜菜色及概念,这30多年来,我们一直推陈出新,掌握引领饮食潮流,这是关键。”

从高档和中高档的同乐贵宾楼、同乐轩、同乐经典等,到中档的同乐海鲜和灵芝素食馆,到大众化的同乐小聚和老北京,同乐为食客提供多元化的选择。

周家萌说:“科技年代,善用科技有助提高生产力。提供集团是新加坡首个在中央厨房里使用人工智能烹饪机器的餐饮品牌。”

近期诺维娜Square2的同乐小聚,采用磁悬浮食物输送系统,食物可新鲜上桌,减少对人力的依赖。这套系统是周家萌到日本取经,并要求日本厂家特别定制的,轨道更宽且可承受多达10公斤的重量。整套系统共有四条输送带,耗资25万元,获标新局(SPRING)资助部分费用。

餐饮业不可一成不变,从装饰、经营方式到菜单,得确保概念和口味跟得上时代,如灵芝素食馆采用新标志后年轻化了,食材方面也选用更多原生态蔬菜。

Sig­nif­i­cance To Sin­ga­pore 对新加坡的意义

Tung Lok has be­come an in­te­gral part of Sin­ga­pore’s F&B scene, adapt­ing and evolv­ing over the past three decades along with its din­ers. As Tjioe puts it: “Many Sin­ga­pore­ans are fa­mil­iar with Tung Lok and have grown to­gether with the brand.”

Just as how the older gen­er­a­tion might have fond mem­o­ries of din­ing at Tung Lok brands such as the now-de­funct Para­mount Restau­rant in East Coast and Noble House in Shenton Way, the younger crowd can have their fill of food and fun at out­lets with novel con­cepts such as Danc­ing Crab, Lok­kee and Slappy Cakes. 30多年来坐看本地餐饮界的演变,同乐集团已成为新加坡餐饮版图的一部分。周家萌说:“很多新加坡人对同乐很熟悉,甚至和品牌一起成长。”

不单年长一代对同乐有许多美好的用餐记忆,年轻一代也能从新颖的概念餐馆如Danc­ing Crab、Lok­kee、Slappy Cakes等,找到共鸣。

Plans For The Fu­ture 未来计划

The Tung Lok Group, which cur­rently has more than 20 brands in Sin­ga­pore and the re­gion, is set­ting its sights on ex­pand­ing over­seas.

Tjioe says: “There is a restau­rant for every­one, from casual din­ing to fine-din­ing, and from fash­ion­able con­cept restau­rants to places where the en­tire fam­ily can dine to­gether.” 积极拓展海外业务是同乐集团接下来的大方向。

周家萌说:“我们目前在新加坡和本区域有超过20个品牌,选择多元,有高级餐饮和休闲餐饮,也有潮人追求的新餐饮概念或适合一家大小用餐的餐馆,以不同的餐饮选择来满足众口。”

“There is a restau­rant for every­one, from casual din­ing to fine-din­ing, and from fash­ion­able con­cept restau­rants to places where the en­tire fam­ily can dine to­gether.” — An­drew Tjioe

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